Southwest-Style Chicken Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
4
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Calories
422 kcal
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Course
Main Course, Soup
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Cuisine
American
Southwest-Style Chicken Soup Recipe
Description
This Southwest-Style Chicken Soup Recipe begins with broiling whole poblano peppers to char and loosen their skins, which are then peeled and chopped to infuse a smoky flavor. The base starts by sautéing onions and jalapeño to soften and develop aromatic layers. Chunky chicken pieces are cooked with half the southwest seasoning, followed by addition of garlic, more seasoning, the roasted poblanos, fire-roasted tomatoes, black beans, corn, and chicken broth. The soup simmers to meld flavors and tenderize chicken.
The southwest seasoning blend, typically containing chili powder, cayenne, smoked paprika, garlic, and herbs, gives the soup a warm, spicy, and earthy profile. The beans and corn add substance and contrasting textures to the tender chicken and broth. The smoky notes from roasted peppers stand out, making the soup flavorful without overwhelming heat.
This soup suits well as a filling meal, satisfying during cooler weather or any time a spicy, comforting bowl is desired. Garnishes such as fresh green onion, shredded cheese, or sour cream can be added upon serving for extra flavor and creaminess.
The recipe can be adapted for slow cooker use by combining ingredients after sautéing garlic, cooking on low or high until ready. Adjust broth quantities to achieve preferred soup thickness.
Ingredients
- 6 poblano pepper
- 1 tablespoon olive oil
- 1 pound chicken breast or both!, rough chopped, or chicken thighs
- 1 onion chopped, medium
- 1 jalapeno pepper chopped
- 4 cloves garlic chopped
- 1 1/2 tablespoons southwest seasoning blend see the recipe notes for a homemade version and alternatives
- 28 ounces fire roasted tomatoes 2 14-ounce cans
- 1 can black beans
- 8 ounces corn
- 2 cups chicken broth or more as desired for a thinner soup
- green onion fresh chopped, for serving
- spicy chili flakes
- red pepper flakes
Instructions
- First, roast the poblano peppers. Set your oven to broil. Set the poblano peppers onto a lightly oiled baking sheet. Broil them for 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides. Remove them from the oven and cool slightly. Peel off the skins, rough chop then set them aside.
- Next, heat the oil in a large pot. Add the onion and jalapeno pepper. Cook them down for 5 minutes to soften.
- Rough chop the chicken so it is nice and chunky. Season it with 1/2 tablespoon southwest seasoning blend, then cook the chicken in the pot, stirring, until it is mostly cooked through, 5-6 minutes.
- Stir in the garlic and remaining southwest seasonings and cook another minute, until you can smell that gorgeous garlic.
- Stir in the roasted poblano peppers, fire roasted tomatoes, black beans, corn, chicken broth, and chopped chicken.
- Bring to a boil, then reduce the heat and simmer for 20 minutes to let the flavors develop. You can simmer longer if you'd like. I often simmer for 1 hour.
- Serve the chunky chicken soup in bowls and garnish with fresh chopped green onions and red pepper flakes.
Notes
- To make this in a slow cooker, add all ingredients after the garlic step and cook on low for 3-4 hours or high for 1-2 hours until heated through.
- Store-bought southwest seasoning blends can be used, or create your own with chili powder, cayenne, smoked paprika, garlic and onion powder, oregano, cumin, salt, and pepper.
- Add extra chicken broth to thin the soup or reduce broth for a thicker stew-like consistency.
- Top the soup with shredded cheese or sour cream for added richness when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 38g | 76% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 483mg | 20% |
| Potassium | 1302mg | 28% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
| Vitamin A | 2968IU | 59% |
| Vitamin C | 160mg | 178% |
| Calcium | 125mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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